Eggs with Mayonnaise
Appetizers | Argentinian cuisine
⏳ Time
20 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
A variation on the classic café appetizer — hard-boiled eggs with mayonnaise and green peas. In this new version, a poached egg is prepared, an aioli sauce is made based on the mayonnaise, and the green peas are transformed into a puree with mint.
Ingredients
- Chicken Egg - 6 pieces
- Whole egg - 2 pieces
- Garlic - 4 cloves
- Frozen green bean pods - 17.6 oz
- Sugar - 1 tablespoon
- Lemon - ½ pieces
- Olive Oil - 5 fl oz
- Butter - 0.7 oz
- Champagne Vinegar - 1 fl oz
- Mint - 0.7 oz
- Saffron - a pinch
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Bring 2 liters of water with vinegar to a boil, then reduce the heat so that the water is gently simmering. Crack the egg and transfer it to a bowl, without mixing the yolk with the white.
Step 2
Whisk the boiling water to create a whirlpool, carefully crack an egg into the center of the vortex, and cook for three minutes. Then transfer it to ice water to stop the egg white from cooking further. Repeat this process with all six eggs.
Step 3
Sauté the green peas in butter, add sugar, a pinch of salt, pepper, and chopped mint. Stir and simmer for a minute to thaw the peas. In a blender, puree the peas into a coarse mixture.
Step 4
Whisk the egg yolks and lemon juice with salt. Gradually add the olive oil to create a thick mayonnaise. Pour 50 ml of boiling water over the saffron, let it steep for a moment, and then incorporate the orange infusion into the sauce.
Step 5
Pass the blanched garlic (this will remove its overly sharp flavor) through a garlic press, mix it into the sauce, and season with salt and pepper.
Step 6
Warm the eggs in hot water for twenty seconds. Place a serving of pea puree on a plate, add the egg, drizzle with sauce, and serve.
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